Nutella choco chip cookies recipe|eggless nutella choco chip cookie recipe

I eat chocolate everyday.
Call me a choco addict but I cant live without this browny piece of indulgence.
Oh and yes lets forget for a while that I treat teeth.

Me without chocolate is like a kid without music!
In fact I am surprised that I took so long to present these cookies to you all.
But I know one thing for sure that today is the right day to bake these cookies ...why?
Because tomorrow is birthday of two people 
MY DAD and  MY MOM IN LAW

Yes..they share same birthdate.
My dad,my inspiration,I couldnot have been what I am today.
He has a big sweet tooth.
So if I bake a jar full of these cookies,I know he will and can finish them off.

And my mom in law...she is my soul sister.
No mommy daughter relation.
We are friends and we bitch about our hubbys.))))

With these reasons and chocolate in mind,I present you eggless nutella choco chip cookies.

Preparation time:15 minutes
Chilling time for dough:2 hours
Baking time:15 minutes
Yields:10 big chunkies

Ingredients:

1. 2 and 1/2 cups all purpose flour
2. 1 cup castor sugar
3. 1 tsp vanilla essence
4. 1/2 cup slightly cold nutella
5. 1/2 cup butter
6. 1 tsp baking powder
7. 1 tsp baking soda
8. 1/2 cup chilled milk
9. 1 cup or more choco chips

RECIPE:

1. Take a bowl.Add all purpose flour,castor sugar,baking powder,baking soda,butter to it.
2. Add only 1/4 th nutella and mix well.
3. Add only1/2 cup choco chips and mix well.
4. Now add milk to the mix and let it all come together into a soft,crumbly mass.
5. Now add remaining nutella and just mix it roughly into the dough.
6. Chill this dough by placing in fridge in a covered container.
7. Preheat oven to 200 degree celsius.
8. Now take out the dough from fridge and start shaping it into round balls,pressed all over.
9. Line the baking tray with butter paper,and start placing cookies on it .Maintain sufficient distance because cookies are gonna rise so they will need space.
10. Bake for 8 minutes .Take the tray out of oven.Softly press some choco chips on cookies and place the tray back in oven.Bake for 7 more minutes.And yes big choco chip nutella chunkies are here!

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Easy buttermilk scone recipes|Nigellas buttermilk scone recipes

I love Nigella Lawson and her recipes.Check out my pinterest board The famous Nigella Lawsons creations and you will see that there is a separate board dedicated to Nigella.
Wow..isnt she?

These buttermilk scones perfectly explain why I admire this kitchen goddess.
This scone recipe is simple and fuss free...sounds familiar.Ya right...my whole blog is about cooking fuss free!

Scones are actually small cakes but are very minimally sweet.Therefore any homemade jam goes well with it.Check out this jam Organic Plum and apple jam.yum!!!



A quick treat for kids,guest or yourself and which is very filling too! and yes the recipe is eggless.
Also you can replace buttermilk with milk to get simple scones instead of buttermilk scones.

Lets quickly make them and eat them too!

Preparation time:15 minutes
Cooking time:15 minutes
Yields:10 scones

Ingredients:

1. 2 cups all purpose flour
2. 2 tsp baking powder
3. 1 tsp baking soda
4. 1o tbsp butter(chilled)
5. 1 tsp salt
6. 1 to 2 tbsp castor sugar
7. 1/3 cup buttermilk
8. All purpose flour for rolling scone dough

RECIPE:

1. Preheat oven to 220 degree celsius.
2. Sift all dry ingredients in a bowl which include all purpose flour.baking powder,baking soda,salt,castor sugar.
3. Add butter to this bowl and mix with hands till mixture ressembles dry bread crumbs.
4. Add buttermilk and start mixing to get a firm but bit moist dough.
5. Dust flour on kitchen counter,press the dough with hands till it is 1 " thick.
6. Cut into pieces with the help of scone cutter or simply a steel bowl.
7. Place a baking sheet on baking tray and place the scones on it.
8. Bake in preheated oven for 15 minutes.After 8 minutes of baking ,you will have to change side of baking tray for uniform baking.
9. Scones are ready once they are firm and slightly golden brown in colour.
10. Serve with jam at tea time and watch Nigellas show!!

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Pineapple Coconut icebox pie|Guest post

In last eight months of blogging ,I have assembled a treasure.

A treasure of recipes and friends!!!

And out of this treasure ,I introduce you to a very special friend who is also a co blogger:Amy Gramlich.

Her blog is calledThe Gifted gabber:The gab of a teacher mamma

Its a lifestyle blog:all about food,parenthood,fashion,bilingual parenting.

Amazing isnt it!!!

So go ahead ,check out her lovely blog.Even better will be to follow so that you can keep checking all lovely notifications.

Here on my blog,She has provided a lovely recipe of Pineapple Coconut icebox pie.Yummmy!!!Droolworthy!

And this is a FRIENDSHIP DAY GIFT for upcoming friendship day!Am I thankful?Well I am surely thankful but then I deserve this yummy pie as I am a lucky girl to have a friend like Amy.

Check out her recipe and her blog!!!

Title: Pineapple-Coconut Icebox Pie

I’m so excited to feature my pineapple-coconut icebox pie with graham cracker-coconut crust here this week on Veggie Bus on Simple Route! I wanted to make sure that the recipe I prepared would be appealing to readers from both the United States and India since Shivani likely has readers from both of these areas. I was happy to research and learn that pineapples are produced and consumed in India, which led to my decision to make this pineapple-coconut icebox pie. This guest blogging opportunity fits right in with my interest in interacting with and learning from other cultures.

Here in the southern part of the United States, tropical pies seem to entice me from everywhere I look during these hot summer months.  The variety of flavored tropical pies is surely one of the best things about summer. When making this pie, I went with what I had in my pantry to create my pie filling and crust combination.

For the Coconut Crust for Pineapple-Coconut Icebox Pie

(Adapted from Icebox Pies by Lauren Chattman )

1 1/3 cups graham crackers crumbs (or 11 full graham crackers, processed into crumbs)

5-6 tbsp butter

1 tsp coconut extract

1/8 tsp salt

1/3 cup coconut, not toasted

For the Filling for Pineapple-Coconut Icebox Pie

3/4 tub cool whip

1 1/2 blocks cream cheese, softened

10 oz crushed pineapple, drained (1/2 of a 20 oz can)

1/2 cup cream of coconut

3/4 cup coconut, toasted

I started by making the pie crust. In a medium sized mixing bowl, I mixed the graham cracker crumbs, the untoasted coconut and the salt. Next, I poured the extract into the melted butter and poured all of it into the graham cracker crumb mix. I mixed until the crumbs were well-blended. I patted the crumbs into a nine-inch pie pan, making sure to go up the sides of the pan, until the crust was even. The pie crust went into the oven for about 7 minutes at 350 degrees.

If you do not want to bake your own pie crust, you can easily use a store-bought pie crust or make a graham cracker crust that doesn’t require baking.

After I pulled the crust from the oven, I toasted my coconut in the oven. I spread ¾ cup of coconut on a baking sheet and baked for about 7 minutes until it was mostly browned. Toasting the coconut is not necessary but it does allow for a richer coconut flavor.

While the coconut was roasting, I prepared the pineapple coconut icebox pie filling. In the bowl of my mixer, I blended the cream cheese with the cream of coconut. Next, I added in the Cool Whip and mixed for about one minute. Afterward, I poured in the pineapple and continued mixing for about 30 seconds longer.

I poured the entire concoction into one cooled pie shell. This made for a tall pie. I could have possibly stretched the mixture into two smaller pies, if desired.

I sprinkled on the toasted coconut and placed in the fridge to cool for about four hours.

Oh, my goodness! Summer party in the mouth!

I hope you all enjoy this delightful coconut-pineapple icebox pie, and many thanks to Shivani for featuring me here this week!

XOXO, Amy

Masala Lemonade|Masala Lemonade Recipe

This Masala lemonade is very special to me!why....well this was what I and my hubby used to order in pizza hut during our courtship.Rest of the time used to go in blushing and smiling.But the sweet and tangy taste of this drink is still on our tongues.

So I assume that the taste of this drink must be extraordinary for us to forget everything while romancing and remember only this drink.
Cut to today ....this drink is regularly made at my place.Oh no no not to remember those days but it is actually lipsmackingly yum.

The best part of this recipe is its fuss free as always !!!
Lets start recreating the magic.
And what more romantic than the Mumbai rains outside.


Preparation time:15 to 20 minutes
Cooking time:5 minutes
Serves:4

Ingredients:

1. Juice of 4 medium sized lemons
2. 1 cup jaljeera juice

Home made jaljeera contains:

1. 2 tbsp tamarind juice
2. 1 tsp roasted cumin powder
3. 1 tsp black pepper
4. 1 tsp dry mango powder
5. 1/2 tsp salt
6. Pinch of asoefetida
7. 2 tsp sugar
8. 1/3 cup mint leaves
9. 1 tsp fennel seeds

Grind well in mixer and you get home made jaljeera juice.

• 2 to 3 cups soda
• 1 cup chilled water
• Sugar to taste(I used 6 tbsp)
• Crushed Ice
• Mint or coriander leaves to garnish

RECIPE:

1. Pour chilled water in a large jug.Add sugar and stir well.
2. Add lemon juice,jaljeera juice,crushed ice to the jug.
3. Mix all this well.
4. When ready to serve,add soda .
5. Serve in chilled glasses,garnished with coriander or mint leaves.

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Earthquake cake|Earthquake cake recipe

Rumble...a tempting Earthquake Cake is here.Eathquake cake is named so because the cake is irregular on top when done.So dont worry when you see them,it is supposed to be like that.

Hold on to your seats because things are gonna rumble as this is Earthquake cake!!!Yippee...My son is shouting as he is enjoying this Chocolate and cream cheese Divine mix.

I first came across this cake when a friend of mine who stays in Goa kept praising about it.I googled and started trying out this cake with local ingredients available.And here after 15 trials I hqve my version of Earthquake cake,eggless,no walnuts and with cheese spread instead of cream cheese.

Lets tighten our seat belts and enjoy the roller coaster to reach this delicious destination called Earthquake cake.

Preparation time:20 minutes

Baking time :40 to 45 minutes

Serves:Only 1(meeeeeeeeeeee)

Ingredients:

1. 1 cup dessicated coconut
2. 1/2 cup chopped cashewnuts
3. 1 package(200 gm)dark chocolate cake
4. 6 heaped tbsp cheese spread
5. 2 cups icing sugar
6. 2 tbsp butter
7. 1 tsp vanilla essence
8. 1/2 cup chocolate chips/shavings
9. Milk as required for packaged dark chocolate cake

RECIPE:

1. Preheat oven to 170 degree celsius.
2. Take a baking pan of 6'' by 8" .Layer it with dessicated coconut and cashewnuts followed by chocolate chips.
3. Prepare cake mix with the help of milk by following package instructions .Pour this cake mix over coconut and cashewnuts.
4. Cake mix should completely cover the base layer.
5. Take a saucepan.Melt butter,cheese spread,icing sugar,vanilla essence in it.Whisk it well till you get a uniform liquid.Pour it over cake mix.Swirl into this cake using a knife so as to get both cheesy and chocolaty layers on top.
6. Bake in preheated oven for 40 to 45 minutes.The cake is ready when it doesnt wobble iin the pan if you shake it.The toothpick test doesnt work because cake should be a bit gooey in nature.
7. Enjoy this simple cake which has blast of both chocolate and cheese at once.

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Happy Id to all my foodie friends!!

Bharva Paneer Pakode|Stuffed Cottage Cheese fritters

I am a greedy girl and I want all of my favourite food regularly.Especially the comfort food made by my mom(READ fried snacks).

Yes my MA makes the most delicious,ravishing,mouth watering comfort food.
Since last one week ,I am feeling a little lost and missing my mom a lot.Although we stay in same city,but my busy schedule(as a doctor) doesnt allow me to visit my mom very often.By the way a city like MUMBAI makes me travel for 2.5 hours to reach my moms place.And we call it same city...phew((((

So whenever I miss my mom I make her fuss free comfort food.And this time it is Stuffed cottage cheese fritters.

My stomach is churning,heart is craving and mouth is watering for this yummy snacks.Lets start cooking.

Preparation time:20 to 25 minutes
Cooking time:10 minutes
Serves:4 to 5

Ingredients:

15 to 16 cubes of cottage cheese
Vegetable Oil for frying
Stuffing of fritters:

1. 1 cup grated onion(squeeze water completely)
2. 1 tbsp grated ginger garlic
3. 1 tsp red chilli powder
4. 1 tsp garam masala
5. 1 tsp dry mango powder
6. 2 tsp salt

Batter for dipping fritters into before frying:

1. 2.5 cups bengal gram lentil flour(besan)
2. water as required
3. 1 tsp turmeric powder
4. 1 tsp red chilli powder
5. Salt as required(as stuffing also has salt)

RECIPE:

1. Take a bowl.Add all ingredients of stuffing in it.Mix well .
2. Take one cube of cheese at a time,split it length wise but dont cut them completely.You will get a pocket in which you can fill your stuffing.
3. Fill all cubes with stuffing with the help of butter knife.
4. Take another bowl.Add all ingredients of batter in it.Mix well so as to get a thick batter of dropping consistency with no lumps.
5. Take a thick bottomed pan with vegetable oil.Place it on low flame.
6. Dip the stuffed cubes of cottage cheese in batter completely.Place these cubes in hot oil.Let it fry on low flame for 2 minutes and then on high flame for 2 minutes till it gets golden brown.
7. Fry all cubes like this.Serve hot with Mint coriander chutney|Dhaniya pudina chutney.

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Mint coriander chutney|Dhaniya pudina chutney

Meals at my home are never finished untill we have a delicious accompaniment with it.And Mint coriander chutney tops the list of favourite accompaniments.

My little boy has a list of favourite dishes which involve this yummy dip...like chutney sandwich,paratha and chutney,ragda pattice with chutney and so on.
This Dhaniya pudina chutney is eaten everyday at my place and I prepare it almost everyday with fresh greens.Truly healthy to eat and refreshing to eyes.

I personally visit a nearby farmers market to get organic Mint and coriander leaves to prepare this chutney.It goes very well with many snacks like 

1. Bread Bonda(Fried bread and potato dumplings

2. Baked Kaccha kela kabab| Baked Raw Banana Cutlet|How to make kaccha kela kabab

3. Lahsuni Aloo|Lasooni Aloo|Garlic potatoes

4. Onion rings Indian style

5. Cauliflower pattice|Cauliflower cutlets|How to make cauliflower cutlets

Lets start preparing this yummy dip.

Preparation time:10 minutes

Cooking time:10 minutes

Yields:2 cups chutney

Ingredients:

1. 1cup fresh coriander leaves(finely chopped)
2. 1 cup fresh mint leaves(finely chopped)
3. 1 green chilli(finely chopped)
4. 1/2"ginger(finely chopped)
5. 2 tbsp lemon juice
6. 4 tbsp curd or yogurt
7. Salt as per taste
8. Water as required

RECIPE:

1. In a mixer,blend coriander leaves,mint leaves,green chilli,ginger,lemon juice,water,salt together to get a smooth paste.
2. Now take out this mix in a bowl and add curd to it.Whisk well to get a smooth paste.Curd is added to maintain green colour of chutney.
3. Serve it with a variety of snacks and enjoy.

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Bhapa Doi|Baked Sweet Curd

Bhapa Doi ,a refreshing summer dessert,is very much sought after in my house hold.

Consuming Bhapa Doi doesnt remain confined to my house in sunny season only.Instead it is eaten all year long.And specially on demand on festivities.

Making this Bengali dessert is so easy that even my five year old can make it.It is basically assembling of a few ingredients and putting them in oven or pressure cooker or steam boiler.
My mouth is already watering so lets stop chatting and lets start cooking.

Preparation time:5 minutes
Cooking time:30 minutes
Freezing time:6 hours
Serves:4

Ingredients:

1. 2 cups condensed milk
2. 1 cup curd/yogurt(I have used curd)
3. 1 cup toned milk
4. Handful of crushed cashewnuts and raisins
5. 4 tbsp brown sugar for garnish

RECIPE:

1. Take a microwave safe borosil or pyrex bowl.Add condensed milk,curd,toned milk and dry fruits in it.whisk it well to remove lumps.
2. Preheat oven to 170 degree celsius.Fill  a baking tray with water.Put the baking dish in middle rack.Place the bowl with all ingredients in the centre of baking tray.Water is added to the tray so as to avoid burning of milk.Bake this for 30 minutes.
3. After 30 minutes,put a toothpick in the centre of Doi.Toothpick should come out clean.Remove the bowl out of oven and let it cool for 10 minutes.
4. Now place Doi in freezer for 6 hours or overnight so as to set completely.
5. Garnish with brown sugar.Caramalize sugar with blow torch.Serve it cold and enjoy summers!

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Methi thepla|Indian flatbread of fenugreek leaves

I first started making Methi thepla around six years back.A dentist friend of mine(remembering you Vijeta)who hails from Gujarat made it in front of me in her kitchen and I learnt from her.

One bite of this flatbread and I was sure that I will bookmark this recipe forever.In fact I am surprised that I hadnt shared this recipe with you all earlier.

Most of my friends are gujaratis and thepla is their staple snack.Munch it on the go or while you are relaxing at home there is no way you are not going to like this.

Multitasking moms and young cooks please save this recipe because as always it is LOW IN EFFORT AND HIGH IN RESULT.

Preparation time:15 minutes
Cooking time:30 minutes

Ingredients:

1. 1 cup fenugreek leaves/methi leaves(finely chopped)
2. 2 cups whole wheat flour
3. 1/2 cup bengal gram flour/besan
4. 1 tsp red chilli powder
5. 1 tsp coriander powder
6. 1 tsp turmeric powder
7. Salt as required
8. 2 tbsp vegetable oil
9. 2 cups curd for kneading or more if required
10. Vegetable oil for roasting theplas

RECIPE:

1. Take a bowl.Add whole wheat flour,bengal gram flour,red chilli powder,coriander powder,salt,turmeric powder and vegetable oil to the bowl.
2. Mix everything well.Add curd to the bowl and start kneading.Knead well till you get soft yet firm dough.
3. Now make small balls of this dough.Sprinkle wheat flour on kitchen counter and start rolling one ball at a time into a thin thepla of around 6" diameter.
4. Place a skillet on low flame.Place thepla on the skillet and apply vegetable oil on it.
5. After one minute,flip the thepla and apply vegetable oil on this side.Flip a couple of times till you get golden brown spots on thepla.
6. Take the thepla off heat and keep it covered in a basket to avoid drying.Serve it hot with pickle or plain curd.

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